Creamy Vegan Mushroom Stew with Farro & Kale
This creamy vegan mushroom stew with farro and kale is a hearty, wholesome dish packed with umami flavor. The blend of sautéed mushrooms, rosemary, garlic, and a rich cashew cream makes this stew both comforting and satisfying.
Equipment
- 1 Blender
Ingredients
Main ingredients
- 2 tablespoons olive oil for that rich, golden base
- 1 medium yellow onion diced small
- 1 tablespoon fresh rosemary minced
- 3 cloves garlic minced
- 1 pound cremini mushrooms sliced
- sea salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar for deglazing
- ½ cup raw cashews soaked at least 2 hours and drained
- 1 tablespoon light miso
- 1 tablespoon nutritional yeast
- 4 cups vegetable stock
- 2 cups cooked farro
- 2 cups chopped kale packed
Instructions
Instructions
- Heat olive oil in a large pot over medium heat until warm.
- Add diced onion and sauté until translucent and softened, about 5-8 minutes.
- Stir in rosemary and garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms, season with salt and pepper, and cook for 10 minutes until browned and moisture is released.
- Pour in balsamic vinegar and deglaze the pot, scraping up any browned bits.
- Blend soaked cashews, miso, nutritional yeast, and 2 cups water until smooth. Return mixture to the pot and stir well.
- Pour in remaining vegetable stock and cooked farro. Stir to combine.
- Bring stew to a boil, then reduce heat and simmer uncovered for 10-15 minutes to thicken and develop flavor.
- Add chopped kale and simmer until just wilted, about 3–4 minutes. Season to taste and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions and reheat with a splash of veggie stock.